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A sheet pan dump cake has all the flavor of a regular cake recipe and takes minimal effort. This pineapple dump cake is one of my favorites!
PINEAPPLE UPSIDE-DOWN SHEET PAN DUMP CAKE RECIPE
Pineapple Upside Down Cake is so delicious, yet, it tends to fall off most people’s radar. To me, it is one of those retro classics, like martini lunches, or horse collar tackling in the NFL. Luckily for you and me, dump cakes are in-style and incredibly easy to prepare. Pour and shake all of your ingredients into a baking dish, and stare patiently through the oven window as your concoction starts to take form.
WHAT IS A SHEET PAN DUMPCAKE?
A dump cake is a method of making a cake where instead of incorporating all the ingredients and mixing them perfectly before your pour the batter into a pan, you just sort of, dump them all together and bake it. You layer the ingredients, and as some ingredients melt or liquify in the oven, it turns the whole thing into a sheet pan cake. Kind of like this Pear Cobbler.
WHAT DOES THIS PINEAPPLE UPSIDE-DOWN DUMP CAKE TASTE LIKE?
This pineapple cake has a delicious balance of sweetness and cakiness! It has a little tartness from the cherries and pineapple, but the butter keeps those from getting too sweet.
PINEAPPLE UPSIDE-DOWN SHEET PAN DUMP CAKE INGREDIENTS
- Cherry pie filling – one 21 oz. can
- Crushed pineapple with juice – 1 20 oz. can
- Yellow cake mix – 1 box
- Unsalted butter – 1 1/2 sticks
HOW TO MAKE THIS PINEAPPLE DUMP CAKE RECIPE
- Preheat the oven to 350°F
- Spray a 9 x 13″ baking dish with nonstick cooking spray
- Pour the entire can of crushed pineapple (including juice) and cherry pie filling into the baking dish. Evenly sprinkle the cake mix over the top of pineapples and cherry pie filling.
- Pour melted butter evenly on top of all of the cake mix. Make sure it is evenly poured so all the cake mix will bake correctly.
- Bake for 40-45 minutes, or until the fruit starts to bubble up, and the edges of the cake turn golden.
- Serve, and enjoy!
CAN YOU MAKE PINEAPPLE UPSIDE-DOWN SHEET PAN DUMP CAKE AHEAD OF TIME?
CAN YOU FREEZE PINEAPPLE UPSIDE-DOWN DUMP CAKE?
You can freeze this sheet pan dump cake recipe. If you do, I would let it sit out on the counter to thaw before attempting to reheat it in the microwave. That way you don’t boil the juices and create a soupy mess of your cake. Letting it thaw will allow for it to reheat at a predictable rate. If you do freeze it, as always, use an airtight container to store it. You don’t want your tropical-tasting cake to turn into a freezer-tasting cake.
WHAT TO SERVE WITH PINEAPPLE SHEET PAN DUMP CAKE?
Like most great desserts, I would probably just serve this up with some coffee or a glass of milk. I would not hesitate to top Pineapple Upside Down Cake with a scoop of vanilla ice cream or a dollop of whipped cream.
Want to satisfy your sweet tooth? Check these out:
WHAT KITCHEN TOOLS DO I NEED TO MAKE PINEAPPLE UPSIDE-DOWN SHEET PAN DUMP CAKE?
1. A baking dish
2. Measuring spoons
Equipment
- Oven
Ingredients
- 1 21 oz. canned cherry pie filling
- 1 20 oz. canned crushed pineapple with juice
- 1 box yellow cake mix
- 12 tbps unsalted butter melted
Instructions
- Preheat the oven to 350°F
- Spray a 9 x 13-inch baking dish with nonstick cooking spray
- Pour the entire can of crushed pineapple (including juice) and cherry pie filling into the baking dish. Evenly sprinkle the cake mix over the top of pineapples and cherry pie filling.
- Pour melted butter evenly on top of all of the cake mix. Make sure it is evenly poured so all the cake mix will bake correctly.
- Bake for 40-45 minutes, or until the fruit starts to bubble up, and the edges of the cake turn golden.
- Serve, and enjoy!
